Tuesday, December 30, 2008

Silver Carp with Italian Beans

Servings - 4

  • Silver carp - 1 lb(450 gm), cut into 1.5 inch cubes
  • Italian Flat Green Beans - 1 lb (450 gm), cut into 1.5 inch long pieces
  • Onion - 1 med, finely chopped
  • Garlic Cloves - 2, crushed
  • Salt - 1 tsp
  • Chili powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp

  • For Marinade:
  • Turmeric powder - 1/4 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp

  • 1. Clean and cut up the fish into 1.5 inch cubes/pieces. Make sure you drain all the water from the fish after washing it. In a bowl mix in the salt, turmeric and chili powder for the marinade and coat the fish pieces evenly and set to marinate for 1/2 hour.
  • 2. Meanwhile prepare the beans by removing the tips and the tails. Chop them in 1.5 inch long pieces. Make sure you have washed and drained the beans before chopping them. *
  • 3. In a non-stick wok, heat 3 tbsp of oil. When the oil is smoking hot, add the fish and saute for 4-5 min, till they are golden and crispy on the edges. Remove and let it rest on a plate.
  • 4. Add the onions to the pan. You should not need any more oil, however if you do, add couple of tbsp more before adding the onions. Saute the onions till they are translucent.
  • 5. Add the garlic, salt and half cup of water. Add all the dry spices to the pan and simmer on med heat till the water evaporated and the oil separates from the spice.
  • 6. Return the fish cubes to the pan and stir to coat all the pieces evenly with the spices. Simmer on med heat for 4-5 min. The fish should reach a reddish colour.
  • 7. Add the beans and stir in gently to coat everything together. Cover and cook on low heat for about 15-25 min, till all the the beans are cooked through. Stir in occasionally to make sure even distribution of the flavour. Serve on a bed of rice.
* You can alternatively use frozen beans. However, fresh beans taste better and cook faster too. You can also replace the beans with snow-peas


Post a Comment